Yankee Cornbread

Ingredients

  • ½ cup enriched (cheapo) cornmeal
  • ¼ cup real/stone-milled cornmeal**
  • 1¼ cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 egg
  • ¼ cup vegetable oil

Directions

  1. Preheat oven to 400°F (200°C). Grease a cast iron skillet with shortening or oil.
  2. Place greased skillet in the oven to preheat while you mix the batter.
  3. In a medium bowl, whisk together all dry ingredients.
  4. Add milk, egg, and vegetable oil. Stir just until combined—the batter will be lumpy but fully moistened.
  5. Carefully remove the hot skillet from the oven and pour in the batter.
  6. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. (In cast iron, anything over 18 minutes may cause burning.)
  7. Cool slightly before slicing and serving.

Notes

  • **Want cake-like cornbread? Use all enriched cornmeal.
  • **Want traditional southern cornbread? Use ½ cup stone-milled and ½ cup enriched.
  • This recipe is a staple—hot skillet = crisp crust, always.

Nutrition Facts (Per Serving — approx. 8 slices)

  • Calories: 210
  • Fat: 9g
  • Carbohydrates: 28g
  • Sugar: 5g
  • Protein: 4g
  • Sodium: 270mg

Estimated with enriched cornmeal and full-fat milk.